The Pineapple  is a tropical plant with edible multiple fruit consisting of coalesced berries and the most economically significant plant in the Bromeliaceae family. Pineapples may be cultivated from a crown cutting of the fruit.Pineapples are consumed fresh, cooked, juiced, and preserved, and are found in a wide array of cuisines.Raw pineapple is an excellent source of manganese (76% Daily Value (DV) in a one US cup serving) and vitamin C (131% DV per cup serving)


Ripe pineapple-1 big
Sugar-1 cup (adjust as per your taste)
Vinegar-1/2 tsp
Yellow colour-few drops(optional)


1-First clean the pineapple then cut off the crown,then with a sharp knife peel the skin in wide strips.With the tip of your knife next remove the eyes.
2-Cut the pineapple in quarter lengthwise.Remove the core of the pineapple with your knife and chop them in big chunks.
3-Place pineapple pieces in mixer jar.Make puree(Do not make a smooth paste),rather keep some pieces small as that will give the jam some texture and provide bite.
4-Place this in a non stick pan with glass lid.Add sugar and mix.Cover and keep it aside for an hour.
5-Now start cooking it by placing the pan on medium flame.Once it comes to a boil cover and let it simmer on medium flame for 40-45 minutes.
6-Keep stirring from time to time so that it does not stick to the bottom.Do not make it too dry or thick as it dries up as it cold down.
The consistency should be little more than spreadable.
7-Once you reach the final stage add the food colour and the vinegar.Mix and let it cool in the pan.
8-Pour in sterilized glass jars and store in fridge to keep it fresh for longer period of time.

(To check the doneness use the cold plate method.Cool a ceramic plate in the fridger section.
Spread a spoonful of jam on this cold plate and cool it for another minute in the fridge.Run your finger through it,if it gets wrinkled with a skin and makes a clear path then the jam is done.)


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